I have had a couple of cans of organic pure pumpkin puree (nothing added), sitting around since before Thanksgiving. As I was getting ready to think about what I would be making for dinner, I went through the pantry and refrigerator files I keep neatly lined up in my head. I decided to develop a recipe using that can of pumpkin puree. I pulled out a few other items that I had on hand and came up with this delicious, warming, comforting meal. I hope you enjoy this as much as we did!

I should note that this does NOT taste like pumpkin at all, it is just cheesy and delicious!

Get out a 9 X 13 flat dish or other flat dish of your choice. Lay your shells in the dish to see how many you will need. I used a 9 X 13 dish and used about 19.

Boil your shell noodles according to the package directions. Cook a few extra in case some of the others fall apart. When done cooking, immediately drain and run cold water over them to stop them from cooking further.

Put all of the cheez ingredients into your Vitamix or other High Powered Blender. (I find that I do not need to soak my cashews when using my Vitamix). Run your blender on high for about 3 minutes or until extremely creamy.

Now, in a skillet, sautee your diced onions until translucent in a bit of coconut oil (optional)

Add in your entire bag of spinach and stir until broken up and beginning to lose the freeze. Add in about 1/2 cup of the cheeze sauce and mix well. Add in a bit more if you'd like it to be cheesier.

Take a bit of the cheez sauce and spread a thin layer onto the bottom of your dish to keep the shells from sticking while baking.

Place the noodles in the bottom of your dish. Spoon a little filling into each shell pocket. Add as much as you wish.

Add the rest of the cheez sauce over the top. It doesn't have to cover every noodle completely. It is actually better if you just dollop it on. It doesn't have to be perfect looking!

At this point you can sprinkle some bread crumbs over the top if you'd like. (I didn't)